Takeaway lunch #7
12.00 -15.00
Sourdough focaccia
with cultured butter – 35
with Sicilian Nocellare olives – 55
with pork rillette and rhubarb mustard – 65
Dishes
Salame classico and Coppa di Parma with pickled seasonal vegetables – 110
Handcut beef tartare, 24 months Parmigiano Reggiano, ramson – 125
(VE) Seasonal salad, bergamot, Sicilian almonds – 85
(V) Sicilian chickpeas, house-made fresh cheese, fennel, toasted focaccia – 95
Also..
Surtsandwich – 95
Mortadella, fresh cheese, pickles, kale
(V) Dark chocolate mousse – 70
quince compote, caramelised Sicilian almonds